One of my favorite events we get to do is the Farm to Fork events. We work with many amazingly talented chefs & when we get to sample their creativity we always go away amazed!!
Last night was no different. Chef Chris Coleman & his staff at The Asbury did an amazing job with the Sweet Potato Dinner.
We were able to join our friends from Barbee Farms, who provided the sweet potatoes & have a nice evening of fellowship & food.
Coal-Roasted Sweet Potato Bisque
chevre mousse, cornbread crouton, petite leaf salad
Ginger + Chipotle-Spiced Green Tea Mocktail
Chicken Liver, Mushroom, + Sweet Potato Leaf Risotto
roast lemon chicken jus
Coffee + Sorghum Glazed Pork Belly
sweet potato spoonbread, celery butter, caramelized white chocolate gel
The Asbury Mudslide
Pipeable Sweet Potato Cheesecake
graham cake, cream cheese, smoked chocolate-sweet potato truffle, oat + cocoa nib granola